Description

There’s something magical about the blend of hearty pasta, creamy sauce, and savory chicken that makes lasagna a favorite across the globe. Now imagine taking those beloved flavors and turning them into a warm, satisfying soup that’s perfect for chilly nights or a cozy family dinner. Creamy White Chicken Lasagna Soup is the dish you didn’t know you needed—combining the soul-warming qualities of soup with the indulgence of lasagna.

This recipe brings me back to winter evenings spent with my family. Growing up, lasagna was always a special dish reserved for Sunday dinners or celebrations. My mother would spend hours layering noodles, sauce, and cheese into a perfect masterpiece, filling our home with an aroma that instantly lifted everyone’s spirits. But life gets busy, and making a traditional lasagna isn’t always feasible on a weeknight. That’s where this soup comes in—a quicker, simpler way to enjoy those same rich flavors with less effort, yet all the heart.

This dish is more than just a recipe; it’s a hug in a bowl. The creamy broth, tender chicken, and perfectly cooked pasta come together in a way that feels both indulgent and wholesome. Whether you’re looking for a dinner idea to impress guests, a weeknight solution that kids will love, or simply a meal to brighten up a gray day, this Creamy White Chicken Lasagna Soup is bound to become a household favorite.

Ingredients

Scale

For the Soup Base:

2 tablespoons olive oil
1 medium onion, diced
4 garlic cloves, minced
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 teaspoon salt
½ teaspoon black pepper
6 cups chicken broth
2 cups cooked, shredded chicken (rotisserie chicken is ideal)
8 lasagna noodles, broken into bite-sized pieces
1 cup heavy cream or half-and-half
1 cup freshly grated Parmesan cheese
2 cups fresh spinach (optional)

For the Cheese Topping:

1 cup ricotta cheese
1 cup shredded mozzarella cheese
2 tablespoons fresh parsley, chopped

Instructions

Heat the olive oil in a large pot over medium heat. Once shimmering, add the diced onions and cook until translucent—about 3-4 minutes.
Stir in the minced garlic, Italian seasoning, crushed red pepper flakes (if you like a bit of heat), salt, and pepper. Cook for another 1-2 minutes, letting the aroma fill your kitchen.

Step 2: Build the Broth

Add the chicken broth to the pot and bring it to a boil. The broth is the heart of this soup, carrying all the flavors.
Stir in the shredded chicken, reducing the heat to a gentle simmer. Let it cook for about 5 minutes, allowing the chicken to absorb the flavorful base.

Step 3: Cook the Lasagna Noodles

Add the broken lasagna noodles to the simmering soup, stirring occasionally to prevent them from sticking together.
Cook the noodles for 8-10 minutes or until tender but still firm (al dente).

Step 4: Add Cream and Cheese

Lower the heat and stir in the heavy cream, giving the soup its signature creamy texture.
Gradually sprinkle in the Parmesan cheese, stirring constantly to ensure it melts evenly into the broth.

Step 5: Optional Add-Ins

If using spinach, stir it in now. It will wilt within a minute, adding a vibrant green touch and a bit of nutritional value.

Step 6: Prepare the Cheese Topping

In a small bowl, mix together the ricotta and mozzarella cheeses.
Just before serving, drop generous dollops of the cheese mixture into each bowl of soup.

Step 7: Serve and Enjoy

Ladle the soup into bowls, top with the ricotta-mozzarella mixture, and garnish with fresh parsley and an extra sprinkle of Parmesan.
Serve immediately with crusty bread or garlic rolls for dipping.

Notes

For a lighter version, substitute the heavy cream with whole milk or a non-dairy alternative like cashew cream.
If you don’t have lasagna noodles, other pasta shapes like bow ties or shells work well too.
This soup thickens as it cools. Add a splash of chicken broth when reheating to restore its creamy consistency.